Step 1

Heat 2 tsp. olive in oil in a large soup pot and cook the sausage over medium-high heat until it’s nicely browned on all side, about 6-8 minutes.  Don’t rush the browning step.  Remove sausage to a bowl and set aside.

Step 2

While the sausage browns, chop the onion and mince the garlic.

Step 3

After you remove the sausage, turn heat to medium and add 2 tsp. more olive oil.  When the oil is hot add the onions and cook until partially softened, about 3-4 minutes.

Step 4

Then add the minced garlic, dried thyme, and dried oregano and saute a minute or two more.

Step 5

Add the frozen black-eyed peas, chicken stock, and 1 cup water and bring to a low boil.

Step 6

Turn heat to low and simmer about 30 minutes, or until the peas are starting to soften.  (If you’re using dried black-eyed peas they will need longer cooking time to start softening, as much as 1-2 hours.)

Step 7

When the peas are partly soft, add the diced red and green bell peppers and sausage and simmer about 45 minutes more, or until the peas are done to your liking.  If the soup seems too thick, add a little more water as it cooks.

Step 8

Season the soup with salt and fresh ground black pepper to taste and stir in the 2 T sherry vinegar.

Step 9

Serve soup hot, with additional olive oil and sherry vinegar to drizzle on at serving time if desired.